Chocolate, coffee, cinnamon and Kahlúa… all staple ingredients in a Mexican kitchen.

I grew up drinking “calientito (warm)” Chocolate Ibarra during the cool months. When my parents entertained at our home, they always had a bottle of Kahlúa ready for the “cafesito para el postre (little coffee with dessert)”. [Read more…]

It’s kind of fun when your kiddos are old enough to get involved in their birthday party planning.

My eldest son, Aiden, is obsessed with parties and entertaining. He’s always putting together little parties for his stuffed animals, setting up the table when his friends come over for play dates and he’s quick to volunteer in my Studio when I’m crafting. Every year (way ahead of time) he tells me what theme he want for his next birthday party.

Sometimes I go all Thomas Keller and sometimes I go all Sandra Lee. If I’m making French macarons, there are no shortcuts or semi anything. I make those delicate, little cookies from scratch. When I make cake pop balls, I use cake mix for my dough. No need to make a cake from scratch when I’m just going to crumble it and dip it into candy coating.

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About Alejandra

Founder of The Marshmallow Studio, Marshmallow Designer and Speaker + Author of the book mARTshmallows. She is also the Social Media + Digital Marketing Manager for Kraft Jet-Puffed Marshmallows. Learn More…